Waffle House #1199, 1805 S Pleasant Valley Rd., Winchester, VA 22601 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Waffle House #1199
Address: 1805 S Pleasant Valley Rd., Winchester, VA 22601
Type: Full Service Restaurant
Phone: 540 542-6154
Total inspections: 4
Last inspection: 06/02/2015

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Inspection findings

Inspection date

Type

No violation noted during this evaluation.06/02/2015Routine
Ensure that the milk is not sold past expirationn date.
No violation noted during this evaluation.
04/09/2014Risk Factor
Hot water valve turned off. Part on order for spray unit. Hand sinks a back 3 vat 113*F. Dish machine sanitizer verified by TempRite tape. Train staff to use sanitizer test strips to verify correct levels.
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
    Observation: Water from the handwashing sink at FRONT COUNTER was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
09/05/2013Risk Factor
Leak at ice bin at soda fountain and in under counter reach in at grill. Maintenance called. Use 3 vat for sanitizing rinse for all dish ware.
Reviewed glove use, cooking temperatures and employee health with new PIC.

  • Warewash Machines, Temperature Measuring Devices
    Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating.
    Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors, floor drains, under and behind equipment noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
04/11/2013Routine

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